Pumpkin Soup With Honey And Cloves Recipes

PUMPKIN SOUP WITH HONEY AND CLOVES

Steps:

• Melt butter in Dutch oven over medium-high heat. Add carrots, celery and onion; sauté until tender, about 8 minutes. Add pumpkin, 6 cups stock and cloves. Cover and simmer until pumpkin is very tender, about 25 minutes.
• Discard cloves. Purée soup in batches in blender. Return to Dutch oven. Stir in cream and honey. Bring to simmer. Season to taste with salt and pepper. (Can be made 1 day ahead. Chill. Bring to simmer before serving, thinning with more stock, if desired.)

JUDY'S PUMPKIN SOUP

Steps:

• Melt butter in a large pot over medium heat. Cook and stir onion and leek in melted butter until onion is soft and translucent, about 5 minutes. Add chicken broth, pumpkin puree, curry powder, salt, white pepper, ground ginger, and bay leaf to onion mixture; bring to a boil.
• Reduce heat to low and simmer, stirring occasionally, for 15 minutes. Remove from heat to cool. Pour broth mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed mixture to pot and bring to a boil.
• Gradually stir half-and-half into pumpkin mixture; cook until soup is heated through, 5 to 10 minutes.

PUMPKIN SOUP WITH HONEY AND CLOVES

Steps:

• Melt butter in Dutch oven over medium-high heat.
• Add carrots, celery and onion; sauté until tender, about 8 minutes.
• Add pumpkin, 6 cups stock and cloves.
• Cover and simmer until pumpkin is very tender, about 25 minutes, then discard cloves.
• Purée soup in batches in blender.
• Return to Dutch oven.
• Stir in cream and honey and bring to simmer.
• Season to taste with salt and pepper.
• Swirl a little cream decoratively into each bowl of soup for an elegant presentation.

ROASTED PUMPKIN SOUP

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place pumpkin, carrots and onions in a baking dish or roasting pan. Drizzle with vegetable oil.
• Bake in preheated oven 40 minutes, until soft but not blackened.
• In a large pot over medium heat, bring water and bouillon to a boil. Cook potato in simmering water until soft, about 20 minutes.
• Combine potato and water with roasted vegetables and puree in a blender or food processor or using an immersion blender until smooth. Return to pot over low heat, and stir in cream, nutmeg, pepper and salt. Heat gently; serve.